I'm sharing with you a recipe for croissants from the Bilodeau family recipe book. This recipe dates back to 1964. If any information is missing, please don't hesitate to let us know, we'll be delighted to provide you with the necessary details. Bon appétit!
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Step 1: Beat butter until creamy.
Step 2: Gradually beat in the sugar.
Step 3: Stir in the almond essence, then sift together the flour and salt.
Step 4: Add to the creamy mixture, stir until smooth, then stir in the oatmeal and finely chopped almonds.
Step 5: Shape the dough into crescents.
Step 6: Place on ungreased baking sheets.
Step 7: Bake for approximately 30 minutes at 325°F (165°C).
Step 8: Sprinkle powdered sugar over hot croissants (makes 2 dozen).
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